2 quarts chicken bouillon 1 cup sliced carrots 1 cup fresh or frozen green peas 1 cup chopped celery 1 teaspoon salt 2 cups diced cooked chicken 1/2 (8-ounce) package medium-size egg noodles, cooked and drained 1 teaspoon dried whole rosemary 1 teaspoon dried whole thyme
How to Make It
Combine first 5 ingredients in a large Dutch oven; bring to a boil. Stir in remaining ingredients. Reduce heat; cover and simmer 15 minutes or until vegetables are tender. Ladle into individual soup bowls; serve warm.
Source: Cooking Light